More Great Recipes: Dinner | Low Cholesterol | Low Fat | Low Saturated Fat


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Member since 2009

Serves | Prep Time | Cook Time 15 minutes


leftover whole wheat pasta

asparagus, cut up
eggplant, diced into large pieces
zucchini, sliced
snow peas
red pepper, sliced
Strips of carrot (add at the end since they are very thin)

Extra virgin olive oil

2 TBSP flour
1 cup of chicken broth (I used water with Better than Bouillion added to it) I microwaved it to dissolve the bouillion
About 1/2 cup of skim milk
About 1/4 cup of Parm cheese
Fresh basil and parsley, to taste
Salt and Pepper to taste

Heat EVOO in large frying pan.

Sautee the veggies until cooked. Do not over cook

Add salt and pepper.

Add flour and stir

Add the broth and stir

Add the milk and stir. This will make a light sauce.

Add the strips of carrot, basil, parsley and parm cheese. Stir.

Reheat the leftover pasta and add to veggie mixture. Toss.

You might want to add additional parm cheese.

Pairs Well With


I had some leftover whole wheat pasta and many fresh veggies that I needed to use before it was too late. This was inspired by Ellie Krieger of the Food Network. It was just delicious. You could very easily clean and prepare many of the veggies in the evening for the next night's dinner. Use the veggies that you like and the amounts you want.

I am guilty of not eating enough veggies, so this was a great recipe and a healthy one.

Would go perfectly in a Weight Watchers program.

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